APA (7th ed.) Citation

J, C., Z, R., S, Y., & X, L. (2026). Fabrication of W/O/W Emulsions Encapsulating Mango Peel Extract Using Soy Protein Isolate-Sodium Alginate Complexes: Enhancing the Oxidative Stability of Soybean Oil. Journal of food science, 91(4), e71056. https://doi.org/10.1111/1750-3841.71056

Chicago Style (17th ed.) Citation

J, Chen, Ren Z, Ying S, and Li X. "Fabrication of W/O/W Emulsions Encapsulating Mango Peel Extract Using Soy Protein Isolate-Sodium Alginate Complexes: Enhancing the Oxidative Stability of Soybean Oil." Journal of Food Science 91, no. 4 (2026): e71056. https://doi.org/10.1111/1750-3841.71056.

MLA (9th ed.) Citation

J, Chen, et al. "Fabrication of W/O/W Emulsions Encapsulating Mango Peel Extract Using Soy Protein Isolate-Sodium Alginate Complexes: Enhancing the Oxidative Stability of Soybean Oil." Journal of Food Science, vol. 91, no. 4, 2026, p. e71056, https://doi.org/10.1111/1750-3841.71056.